As a head coach of Anhui cuisine in Shandong Province, fried spring rolls originated from Boshan specialty dishes. In the hearts of Zibo people, fried spring rolls are an essential specialty food for every banquet. Just get to Boshan to eat, and then there will be fried spring rolls. This kind of special food can be seen all year round, but it only has a unique flavor in spring, and the origin of this flavor is Toona sinensis buds. This kind of green plants with strong smell can only be opened to the outside world in early spring, facing the chilly wind. I can't say it stinks, but it's not the fragrance in everyone's mouth, but it can't stop when you eat it. Except for the Toona sinensis buds that only exist in spring, in other seasons, the stuffing of fried spring rolls is mostly leek stuffing.
The most distinctive feature of spring rolls is the outer layer of egg skin, from which the golden appearance and malleable taste come. Sprinkle the raw eggs, add 100g cassava starch, add 50g water, and stir well, then you can boil the oil. I still remember when I was a child, as soon as I arrived at the Spring Festival, I began to make spring rolls at home. I rubbed a thin layer of oil with ginger, put the egg liquid into a wok, baked it with slow fire, and kept tossing the spoon with my hands. After a layer of egg cake was spread evenly, I peeled it off before it was pasted, and the golden egg cake was cooked. Spread the stuffing on the omelet and roll it up with the omelet. Actually, you can finish it, but what we need to do is to fry the spring rolls. Put this spring roll into the pot, and after a period of frying, the surface of the spring roll will be dried and gradually brittle, which is the taste that everyone needs.
Take out a golden fried spring roll and cut it into pieces with a knife. When the sharp blade touches the spring roll at first, that sweet "crack" lingers in your mind. You can imagine that its crisp surface continues to break under the pressure, and a series of beautiful sounds are heard. After cutting, there is dried Kun in it, and the dark brown Toona sinensis buds in it contrast with the white tofu, and the fans are full and extended. Eating fried spring rolls usually combines some dipping materials. If you have delicious fried spring rolls, it is natural to match them with violent dipping materials, which is also the regulation of Huizhou cuisine. In a small bowl, pour pepper, soy sauce, vinegar, ginger foam and sesame oil. This is a simple bowl of dipping material, which tastes delicious and fragrant.